What Are You Chef-ing Tonight, Dr?

Botch

Not cheffy nor even particularly clever, but it took me this many years to think of this so I'm posting it.  

I rotate out my carbs at breakfast time: sourdough toast, wheat or corn tortillas, oatmeal, or biscuits.  I'm not much of a baker so I usually pick up a tube of Pillsbury buttermilk biscuits, and it occurred to me I could sprinkle the raw biscuits with "Everything Bagel" mix I have from King Arthur Flour.  Was wondering if I could just lightly press the seeds into the dough, then realized I'd just whisked up some eggs for an omelette, so I grabbed my brush and painted them, added the seeds, and baked.  
 
 
 

 
These particular biscuits are a bit sweet, and that didn't play that well with the bagel mix, I'll try again with some other Pillsbury thing.  
 
And for some reason the pic I took of them out of the toaster oven, the new iOS turned it into a movie clip with Ken Burns effect and music; need to figure out why it did that (the .mov file wouldn't upload with this post, but I know others here have uploaded short video clips).  
 

Corv

That was probably AI at work, "helping" you.

fishlessman

Botch said:

Not cheffy nor even particularly clever, but it took me this many years to think of this so I'm posting it.  

I rotate out my carbs at breakfast time: sourdough toast, wheat or corn tortillas, oatmeal, or biscuits.  I'm not much of a baker so I usually pick up a tube of Pillsbury buttermilk biscuits, and it occurred to me I could sprinkle the raw biscuits with "Everything Bagel" mix I have from King Arthur Flour.  Was wondering if I could just lightly press the seeds into the dough, then realized I'd just whisked up some eggs for an omelette, so I grabbed my brush and painted them, added the seeds, and baked.  
 
 
 

 
These particular biscuits are a bit sweet, and that didn't play that well with the bagel mix, I'll try again with some other Pillsbury thing.  
 
And for some reason the pic I took of them out of the toaster oven, the new iOS turned it into a movie clip with Ken Burns effect and music; need to figure out why it did that (the .mov file wouldn't upload with this post, but I know others here have uploaded short video clips).  
 

homemade warm pretzels with that bagel rub and some good mustard. and the temptation to add some sausage and a beer for breakfast

GrateEggspectations

Hook_emHornsfan_74 said:

Those look amazing.  Details on the sauce and what made them Asian if you don't mind me asking?  Always looking for new ways to try ribs.

Thank you for the kind words. I had an Asian glaze that had been sitting in the fridge for a while, so I thought I’d put it out of its misery. I don’t remember exactly what recipe I used, but it had the usual Asian flavours - soy, rice vinegar, garlic, ginger, honey, etc. All reduced to a thick-ish consistency. 

I used this simple recipe for the rub. The main ingredient that gives it the “asian flavour” is the five spice powder. Available in pretty much any grocery store here.  https://omnivorescookbook.com/recipes/oven-baked-five-spice-ribs

GrateEggspectations

I think I hit might have hit “repeat” on this one, but it’s a turkey spaghetti sauce from scratch and spinach salad from scratch. Made my plate was way too big and almost regretted it as I ate. 

Corv

This was last night's cook. Among other things, it has ground meat, beans, a couple kinds of chiles and corn. It's based on a recipe in Huntley Dent's "Feast of Santa Fe," no longer in print but well worth looking for. It was a stove-top cook on the BlueStar.

I pretty well screwed up each step of the recipe but it's chili - it's still quite good.

GrateEggspectations

Corv said:

This was last night's cook. Among other things, it has ground meat, beans, a couple kinds of chiles and corn. It's based on a recipe in Huntley Dent's "Feast of Santa Fe," no longer in print but well worth looking for. It was a stove-top cook on the BlueStar.

I pretty well screwed up each step of the recipe but it's chili - it's still quite good.

Looks like a welcome meal on a cool night - or even a hot one. 

I own that exact DO. Used it tonight. Never seen it anywhere else. 

Botch

Corv said:

This was last night's cook. Among other things, it has ground meat, beans, a couple kinds of chiles and corn. It's based on a recipe in Huntley Dent's "Feast of Santa Fe," no longer in print but well worth looking for. It was a stove-top cook on the BlueStar.

I pretty well screwed up each step of the recipe but it's chili - it's still quite good.

This is my most prized cookbook.  

Ozzie_Isaac

Botch said:

Corv said:

This was last night's cook. Among other things, it has ground meat, beans, a couple kinds of chiles and corn. It's based on a recipe in Huntley Dent's "Feast of Santa Fe," no longer in print but well worth looking for. It was a stove-top cook on the BlueStar.

I pretty well screwed up each step of the recipe but it's chili - it's still quite good.

This is my most prized cookbook.  

Last thing I needed was another cook book, and yet here we are.  Abe Books delivery inbound.

Funny, I started using Amazon when it was an online bookstore.  Now it isn’t always the best price for online books.  Makes me miss the days gone bye.

Canugghead

Thanks to my better half, our house smells like curry tonight, yum!

GrateEggspectations

Canugghead said:

Thanks to my better half, our house smells like curry tonight, yum!

Beautiful plate. 

What we lookin’ at here? I could guess, but I also have an ego, so won’t make a donkey of myself (any more than I generally do). What is the condiment on the top left? And while you’re at it, what is everything else?

Canugghead

@GrateEggspectations Thanks. On the plate left to right, potato and chick pea curry, potato and cabbage curry, roasted ginger pumpkin, paneer in butter chicken sauce from a jar. Condiment is pickled habanero from our garden.

GrateEggspectations

@Canugghead

Thanks. Weird aspect for me to focus on given the other components of the plate, but is that jasmine or basmati? And how do you prep it?

Recently read a few sources advocating against rice rinsing. I use to rinse like crazy with hood results, but have had some success skipping the step. Rinsing aside, I usually use 1.25:1 water to rice ratio and add Better Than Bouillon. Bring water to boil then let it simmer until the water has evaporated. I find results somewhat less consistent than I’d like, but when it works out, it’s amazing. 

Canugghead

@GrateEggspectations To be honest, unless rice is the main dish, e.g. biryani, shitaki/sausage/chicken sticky rice, we use just water for making rice. It's kind of like a canvas that lets the flavours of other dishes shine. We don't over rinse and just dump it by cups into rice cooker and fill water to the cup markings, push the button and forget it 
Edit: this is just plain basmati rice btw

Ozzie_Isaac

GrateEggspectations said:

@Canugghead

Thanks. Weird aspect for me to focus on given the other components of the plate, but is that jasmine or basmati? And how do you prep it?

Recently read a few sources advocating against rice rinsing. I use to rinse like crazy with hood results, but have had some success skipping the step. Rinsing aside, I usually use 1.25:1 water to rice ratio and add Better Than Bouillon. Bring water to boil then let it simmer until the water has evaporated. I find results somewhat less consistent than I’d like, but when it works out, it’s amazing. 

Get a Zojirushi rice cooker and never look back.

I rinse about 3 times if I want nicely separated rice grains, especially for fried rice the next day.  I adjust wash level based on desired texture.

I also like to season the rice with complimentary flavors for whatever dish I am
cooking.  I have found it hard to over season.

GrateEggspectations

Canugghead said:

@GrateEggspectations To be honest, unless rice is the main dish, e.g. biryani, shitaki/sausage/chicken sticky rice, we use just water for making rice. It's kind of like a canvas that lets the flavours of other dishes shine. We don't over rinse and just dump it by cups into rice cooker and fill water to the cup markings, push the button and forget it 
Edit: this is just plain basmati rice btw

Thanks. 

I recommend trying Better Than Bouillon for the rice next time - even if only being made as a side. 

kl8ton

Ozzie_Isaac said:

GrateEggspectations said:

@Canugghead

Thanks. Weird aspect for me to focus on given the other components of the plate, but is that jasmine or basmati? And how do you prep it?

Recently read a few sources advocating against rice rinsing. I use to rinse like crazy with hood results, but have had some success skipping the step. Rinsing aside, I usually use 1.25:1 water to rice ratio and add Better Than Bouillon. Bring water to boil then let it simmer until the water has evaporated. I find results somewhat less consistent than I’d like, but when it works out, it’s amazing. 

Get a Zojirushi rice cooker and never look back.

I rinse about 3 times if I want nicely separated rice grains, especially for fried rice the next day.  I adjust wash level based on desired texture.

I also like to season the rice with complimentary flavors for whatever dish I am
cooking.  I have found it hard to over season.

Prices vary on these on Amazon. A specific model recommendation?  Interested. 

Ozzie_Isaac

kl8ton said:

Ozzie_Isaac said:

GrateEggspectations said:

@Canugghead

Thanks. Weird aspect for me to focus on given the other components of the plate, but is that jasmine or basmati? And how do you prep it?

Recently read a few sources advocating against rice rinsing. I use to rinse like crazy with hood results, but have had some success skipping the step. Rinsing aside, I usually use 1.25:1 water to rice ratio and add Better Than Bouillon. Bring water to boil then let it simmer until the water has evaporated. I find results somewhat less consistent than I’d like, but when it works out, it’s amazing. 

Get a Zojirushi rice cooker and never look back.

I rinse about 3 times if I want nicely separated rice grains, especially for fried rice the next day.  I adjust wash level based on desired texture.

I also like to season the rice with complimentary flavors for whatever dish I am
cooking.  I have found it hard to over season.

Prices vary on these on Amazon. A specific model recommendation?  Interested. 

I am very happy with this one:

https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C

kl8ton

Ozzie_Isaac said:

kl8ton said:

Ozzie_Isaac said:

GrateEggspectations said:

@Canugghead

Thanks. Weird aspect for me to focus on given the other components of the plate, but is that jasmine or basmati? And how do you prep it?

Recently read a few sources advocating against rice rinsing. I use to rinse like crazy with hood results, but have had some success skipping the step. Rinsing aside, I usually use 1.25:1 water to rice ratio and add Better Than Bouillon. Bring water to boil then let it simmer until the water has evaporated. I find results somewhat less consistent than I’d like, but when it works out, it’s amazing. 

Get a Zojirushi rice cooker and never look back.

I rinse about 3 times if I want nicely separated rice grains, especially for fried rice the next day.  I adjust wash level based on desired texture.

I also like to season the rice with complimentary flavors for whatever dish I am
cooking.  I have found it hard to over season.

Prices vary on these on Amazon. A specific model recommendation?  Interested. 

I am very happy with this one:

https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C

Thanks!

ColbyLang

@Ozzie_Isaac, is that 5.5 cups cooked or raw? Wondering if I need the 10 cup monster 

Ozzie_Isaac

ColbyLang said:

@Ozzie_Isaac, is that 5.5 cups cooked or raw? Wondering if I need the 10 cup monster 

Uncooked rice (6oz cup, though not an 8oz cup)

https://yum-asia.com/us/rice-cooker-capacity-guide/

Canugghead

@ColbyLang unless you're feeding an army often, go with 5.5 cup one. To say we eat a lot of rice is an understatement, we have 5, 8 and 10 cup rice cookers, for the two of us we like to cook enough for 2-3 meals and the 5 cup is plenty. Only haul out the 8 or 10 once in a while for big cooks.

caliking

Canugghead said:

Thanks to my better half, our house smells like curry tonight, yum!

Why don't we have a "drool" button?!?!  

caliking

GrateEggspectations said:

Canugghead said:

GrateEggspectations said:

JohnInCarolina said:

@GrateEggspectations - sugared pork buns - what sorcery is this?!?!?  That might need its own thread!

I may have to see how they turn out first. 🙃 Game time decision. My only hope is that they’re not out of step with @Canugghead’s wife’s epic buns. 

Was looking for something to do with pork shoulder other than pulled pork, so did some searching and am going out on a limb. Interestingly, the shoulder is cut into 1” tranches. 

(Edit: Recipe here: https://www.foodnetwork.com/recipes/sugared-pork-buns-8597490)

Roast pork ingredients look great, I may just make the roast pork without the buns.
Baked vs. Steamed, can't wait to see your master baking results!

Didn’t get dinner shots, but kids’ lunches are tee’d up. 

...

(Edit: The pumpkin cookie with icing and sprinkles is from “grand-maman”.)

I know I'm a few days late, but could I get one of those packed lunches, too?

kl8ton

Canugghead said:

@ColbyLang unless you're feeding an army often, go with 5.5 cup one. To say we eat a lot of rice is an understatement, we have 5, 8 and 10 cup rice cookers, for the two of us we like to cook enough for 2-3 meals and the 5 cup is plenty. Only haul out the 8 or 10 once in a while for big cooks.

So I'll need the 10 cup.  Assuming I can make less?

Canugghead

kl8ton said:

Canugghead said:

@ColbyLang unless you're feeding an army often, go with 5.5 cup one. To say we eat a lot of rice is an understatement, we have 5, 8 and 10 cup rice cookers, for the two of us we like to cook enough for 2-3 meals and the 5 cup is plenty. Only haul out the 8 or 10 once in a while for big cooks.

So I'll need the 10 cup.  Assuming I can make less?

Sorry never tried that since we always use smaller cooker for small cooks. I'm trying to visualise how it would work with say one inch of rice in a pot with big surface area, may have to add extra water to compensate for accelerated evaporation? I'm overthinking this, you'll probably be fine.

Ozzie_Isaac

kl8ton said:

Canugghead said:

@ColbyLang unless you're feeding an army often, go with 5.5 cup one. To say we eat a lot of rice is an understatement, we have 5, 8 and 10 cup rice cookers, for the two of us we like to cook enough for 2-3 meals and the 5 cup is plenty. Only haul out the 8 or 10 once in a while for big cooks.

So I'll need the 10 cup.  Assuming I can make less?

You should probably look into a commercial cooler that is measured in gallons.

Ragingirishman2

Just some steaks and potatoes. No plated pics. 

ColbyLang

Canugghead said:

@ColbyLang unless you're feeding an army often, go with 5.5 cup one. To say we eat a lot of rice is an understatement, we have 5, 8 and 10 cup rice cookers, for the two of us we like to cook enough for 2-3 meals and the 5 cup is plenty. Only haul out the 8 or 10 once in a while for big cooks.

You ever seen a normal meal in the south? A lot of rice is an understatement here too lol

Canugghead

ColbyLang said:

Canugghead said:

@ColbyLang unless you're feeding an army often, go with 5.5 cup one. To say we eat a lot of rice is an understatement, we have 5, 8 and 10 cup rice cookers, for the two of us we like to cook enough for 2-3 meals and the 5 cup is plenty. Only haul out the 8 or 10 once in a while for big cooks.

You ever seen a normal meal in the south? A lot of rice is an understatement here too lol

Haha I hear you, by lot I meant frequency not serving size. btw, you wake up early